Campfire Blueberry Peach French Toast Casserole: Sweet, Smoky, and Summer-Perfect
There’s something magical about waking up to golden light, the scent of smoke lingering in the cool morning air—and breakfast bubbling away in a cast iron Dutch oven. This Campfire Blueberry Peach French Toast Casserole is the very essence of those mornings. With juicy peaches, bursts of blueberry, swirls of cream cheese, and tender cubes of custard-soaked bread, it’s a dreamy, make-ahead dish that turns simple ingredients into a camping breakfast you’ll never forget.
Whether you’re deep in the woods or just recreating the campfire vibe at home, this casserole hits the sweet spot between indulgent and practical.
Why I Love This Recipe
This dish is a camper’s dream—easy to prep at home, customizable, and ultra-rewarding. You can cook it directly over coals for that rustic, smoky depth or bake it in the oven for a cozy weekend brunch. It’s rich and creamy from the eggs and cream cheese, brightened by fruit, and just sweet enough with a touch of maple syrup.
Plus, it feeds a group, which makes it perfect for sharing around a morning campfire or picnic table.
Ingredients
- 12 oz Par-Baked Bread, cubed
- 1 Qt Canned Peaches, juice reserved
- 1 Cup Fresh Blueberries
- 8 oz Cream Cheese, chopped
- 10 Eggs
- 1 Cup Half and Half (add ¼ cup if not using canned peaches)
- ½ Cup Pure Maple Syrup
- 1 Tbsp Vanilla Extract
- 1 Tbsp Butter
At-Home Prep (Before Camping)
- Cube the Bread and store in a zip-top bag.
- Whisk Together: eggs, half and half, maple syrup, and vanilla. Store in a sealed container.
- Keep peaches, blueberries, and cream cheese separate and chilled.
Night Before Baking
- Mix peach juice into the egg mixture.
- In a large bag or bowl, pour the liquid over the bread cubes and gently massage to coat.
- Refrigerate overnight to let the bread soak up all the flavor.
Campfire Instructions
- Start a campfire and burn it down to glowing coals.
- Grease a 10-inch Dutch oven with butter.
- Place 6 coals under and 18 on top of the Dutch oven for even cooking.
- Layer the dish:
- Half of the soaked bread
- Blueberries, chopped cream cheese, and peach slices
- Remaining bread
- Cover and bake for 45 minutes, rotating the lid and base occasionally if needed.
- Check for doneness—the top should be golden and the custard set.
Oven Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish or Dutch oven with butter.
- Assemble in the same layered fashion.
- Bake uncovered for 45–50 minutes until golden brown and set.
Tips for Success
- Use sturdy bread like sourdough or French loaf to avoid sogginess.
- Let it rest for 10 minutes before serving—the custard will firm up slightly.
- Add chopped nuts or a sprinkle of cinnamon sugar for a topping twist.
Serving Suggestions
- Serve warm with extra maple syrup or a dollop of whipped cream
- Pair with strong campfire coffee or chai
- Follow up with a treat like edible cookie dough
- Make it part of a brunch spread alongside caramel apple nachos
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- These Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
Final Thoughts
This Campfire Blueberry Peach French Toast Casserole is everything a camp breakfast should be: warm, indulgent, a little rustic, and totally unforgettable. With layers of creamy, fruity goodness and that irresistible golden crust, it’s a dish that’ll have everyone asking for seconds—whether you’re under the stars or at your kitchen table.
Tried it? Tag @chefmaniac and show off your campfire creation! And don’t forget to subscribe for more outdoor-friendly meals and comfort food favorites. 🌄🔥🍑
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